Milled, Ground, Rubbed Organic, Spices or Herbs

Milled, Ground, Rubbed Organic, Spices or Herbs



The Major interaction with OLD K.F.C. Cooks from the Pre-1970's and earlier and some who are familiar with the The Oldest Known K.F.C. Original Bland Pre-1970's and even the Marion Kay Chicken Seasoning Pre-99x 

ALL of the Oldest cooks who are still with Great recollection of the Pre-1970's Original K.F.C. Pre the Heublein ownership of K.F.C. when Brown and Massey still retained Ownership.

It is Determined that the Grind of Seasoning Drastically Changed after Heublein acquired the ownership which was when C.H.S. really has issue with the Changes with the Food Quality and they changed his recipe which was contracted to NOT change.

Each and every old Cook of Franchise owner Say that the Old Original Recipe Had NOTICABLE VISUAL Herbs and you could see Basil and Rosemary Very distinctively in the Mix which was Gone after 1973 and the Color grind and seasoning was Totally different. 

This lead us to a quest for a Test 2 exact recipes of Chicken Pressure Cooked 

A) Test Milled, Rubbed items Limited to ONLY two items as Standouts Milled or Rubbed Basil, Rosemary
B) Test powdered instead of Milled or Rubbed Basil and Rosemary 

we also Narrow the ingredient to ONLY Salt, Pepper, MSG, Sage, Basil Rosemary Basic items 

A) consisted of the The Highest Quality Tellicherry Pepper Rubbed Sage, Rosemary, Basil 
B) consisted of store bought run of the Mill Powders from Two different Brands. 

The difference in the Cooked product was NOT even in the same Game it was so different there was NO comparison in the Chicken.

The visualization Smell everything of A) was so much better it was the HANDS down winner. It was NOT even close.

So we tried to level the playing field we Ground the Rubbed Milled A) spices into powders and cooked the Mix.
Then we also Increased the amount of B) mix to flour ratio to Meet the Flavor of A) 

First I will state we are Chickened out from Testing chicken BUT the Real answer is that Grinds and Quality are a Major factor in what made the Pre-1970's Chicken a Standout 

 We are going to do another Test of ONLY all Milled Stone Hand Picked items Full recipe vs All Powdered Ingredient's to Try and determine How much difference of Pre-Powdered ingredients needs to be increased THIS will answer the 26 to 40 Ounce Question with Bag Changes 

There is a CLEAR difference between Ingredients and Final outcome as BIG of a difference as Making a mistake between using teaspoon to Tablespoon measurements. 

MAJOR Difference in outcome. 

When the Old forum was listing what countries spices were from Many though CRAZY STUPID NUTS. I say NOT when you are trying to make a consistent Product for testing.

I will also say this in OUR test with Pure Milled Rubbed ingredients ON the First cook it was a disaster of epic proportion  The Sage and Rosemary OVERLOAD was TO HIGH and over took the Flavor. as Heaping Spoon measurements were used NOT moderate Spoons and IT made a Overpowering effect. 

Final Point Pre-1970's Original KFC seasoning had Visual Noticeable Herbs. Heublein KFC NEW AGE made drastic changes from 1971 into 1973 early 1974. 

Now it was mentioned that Pre-Heublein era Brown and Massey were changing from Milled to Pre-Ground Herbs and Spices BUT this happen due to the Modernization of the equipment being used in the industry and many Companies Changed from Milling stones to grinding spices and herbs and This started to Change the Seasoning over-all.

which would make some sense as Bill S from Marion kay commented there were some spices still easily noticeable when he poured the seasoning out and examined it. Which other tast was More Poor quality ingredients like the Tellicherry Black Pepper.